Description
Delicious chicken enchiladas made with leftover chicken, cheese, and topped with enchilada sauce.
Ingredients
Scale
- 2 cups cooked leftover chicken (shredded or chopped)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup sautéed onions and bell peppers
- 1/2 cup cooked mushrooms (sliced)
- 6 corn or flour tortillas (warmed)
- 1 cup enchilada sauce or salsa
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Fresh cilantro (for garnish)
- Diced onions (for garnish)
- 1 cup steamed broccoli florets
- 1 cup cherry tomatoes (halved)
- 1 cup leftover mac and cheese or cooked pasta with cheese
Instructions
- In a skillet, heat olive oil and sauté onions, bell peppers, and mushrooms until soft.
- Add the leftover chicken and season with paprika, cumin, salt, and pepper. Stir in 1/2 cup shredded cheese and remove from heat.
- Preheat oven to 375°F (190°C). Warm tortillas to make them pliable.
- Spoon chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
- Pour enchilada sauce or salsa over the top and sprinkle with additional cheese.
- Cover with foil and bake for 15-20 minutes. Remove foil and bake for another 5-10 minutes until cheese is bubbling.
- While enchiladas bake, steam the broccoli and prepare mac and cheese or cheesy pasta. Season the broccoli with salt and pepper.
- Halve cherry tomatoes and prepare garnishes (cilantro and diced onions).
- Plate enchiladas with a side of broccoli, cherry tomatoes, and mac & cheese. Garnish the enchiladas and serve hot.
Notes
- Feel free to use any type of cheese you prefer.
- These enchiladas are great for using up leftovers!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg